3: Sides, Boulangère potatoes

A tasty side dish that goes well with so many meal options.

I'm watching Himself's waistline, he is a 'meat and potatoes' man and much of our favourite meals have potatoes wallowing in cream, creme fraiche or with butter.  I do confess to buying a lot of YS cream and creme fraiche and freezing it.  

This is a lower fat high flavour potato recipe that even Himself will happily consume and not feel cheated.  The waxy potatoes suck up the flavourful stock creating a very tasty side dish.  I deviate from the traditional recipe by using garlic, not onions.

Today I served them with turkey mince and mushrooms in a rich home made gravy from a Knorr rich beef stock pot thickened with Bisto and a cob of corn on the side.  I use Knorr stock pots as one pot makes 4 servings at 0.01% saturated fat per portion (or 2g saturates per 100g).

Ingredients:

1.  500g waxy potatoes, I used home grown Charlottes

2.  500ml chicken stock, the lowest fat stock option you can find.  I use Knorr stock pots for preference.   

3.  1 clove of garlic, crushed and made into a paste

4.  S&P

Method:

Slice the potatoes into rounds 1cm thick, a mandolin is helpful here.  In a small but deep casserole dish arrange one layer of potatoes, sprinkle with some of the garlic and S&P then repeat until all the potatoes are used up.

Pour over the hot chicken stock and cover with a tight fitting lid or with aluminium foil.  Put into the oven for 40 minutes.

After the initial cooking time check whether the potatoes are cooked through by inserting a knife, it should go straight through the potato without any pressure.

When cooked you can either serve straight away or put under a grill (with cheese if you're not feeling virtuous) to crisp the top layer if desired.